Food & Cooking Recipes Seasonal Recipes Fall Recipes Creamy Swiss Chard with Coconut 5.0 (2) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 4 Roast the chard stems and serve them alongside. Ingredients 2 tablespoons extra-virgin olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 2 tablespoons grated peeled fresh ginger 1 small dried hot red chile, such as chile de arbol, stemmed and crumbled 2 pounds Swiss chard (3 to 4 bunches), stems removed, torn into 2-inch pieces (about 12 packed cups) ½ cup light coconut milk 2 tablespoons water Coarse salt Directions Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt. Rate it Print